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Kansas City infoZine, MO
Sept 20 2004
Chickpea Kufte with Walnut Filling
Monday, September 20, 2004 :: posted by infoZine Staff :: views
Kufta, "meatballs" that blend bulgur with vegetables or meat, are an
Armenian specialty. These, made of chickpeas, have a nut filling.
They make a meatless dish that is festive, substantial and satisfying
enough to please meat eaters, too.
3/4 cup medium bulgur
3/4 cup finely chopped onion, divided
1 can (15 oz.) chickpeas, rinsed and drained
1 large egg white
1/4 cup flat-leaf parsley leaves
1/4 tsp. red pepper flakes, divided
1/2 tsp. salt, divided (or according to taste)
1 Tbsp. extra virgin olive oil
1 tsp. ground cumin
2 Tbsp. chopped walnuts
1/4 cup chopped cilantro
2 Tbsp. dried currants
1 cup fat-free plain yogurt
2 Tbsp. tahini
1 Tbsp. lemon juice
small wedges of tomatoes (optional)
In a small bowl, soak bulgur in 1 cup hot water for 30 minutes. When
tender, place it in a food processor. Add 1/2 cup onion, chickpeas,
egg white, parsley, half the red pepper flakes and 1/4 tsp. salt.
Pulse, scraping down bowl as needed, until mixture forms a crumbly
dough, about 30 seconds. Turn onto a cutting board. Knead until a
grainy, tacky dough, about 1 minute. Spread on a plate, cover and
chill 1 hour.
To make the filling, heat oil in a small pan over medium-high heat.
Sauté remaining onion until translucent, about 4 minutes. Remove from
heat. Mix in cumin, nuts, cilantro, currants, remaining red pepper
flakes and 1/4 tsp. salt. Set aside to cool.
Form chilled dough into 24 balls, rolling it in your palms. Insert
thumb almost to the bottom of the ball to form a cup. Spoon in 1 tsp.
filling. Pinch and smooth sides over filling, sealing it inside.
Repeat, filling all the kufte. To a large pot of hot water that is
barely bubbling, gently add 12 balls. Cook 6 minutes, or until they
rise to the surface. Transfer to a plate with a slotted spoon. Repeat
with remaining kufte.
Mix yogurt with tahini, lemon juice and remaining salt for a dip to
serve with the kufte. Arrange kufte on a serving plate lined with
leaves of soft lettuce. Garnish with tomatoes.
Makes 4 main course servings.
Per main-course serving: 339 calories, 12 g. total fat (1 g.
saturated fat), 49 g. carbohydrate, 14 g. protein, 11 g. dietary
fiber, 671 mg. sodium.
Sept 20 2004
Chickpea Kufte with Walnut Filling
Monday, September 20, 2004 :: posted by infoZine Staff :: views
Kufta, "meatballs" that blend bulgur with vegetables or meat, are an
Armenian specialty. These, made of chickpeas, have a nut filling.
They make a meatless dish that is festive, substantial and satisfying
enough to please meat eaters, too.
3/4 cup medium bulgur
3/4 cup finely chopped onion, divided
1 can (15 oz.) chickpeas, rinsed and drained
1 large egg white
1/4 cup flat-leaf parsley leaves
1/4 tsp. red pepper flakes, divided
1/2 tsp. salt, divided (or according to taste)
1 Tbsp. extra virgin olive oil
1 tsp. ground cumin
2 Tbsp. chopped walnuts
1/4 cup chopped cilantro
2 Tbsp. dried currants
1 cup fat-free plain yogurt
2 Tbsp. tahini
1 Tbsp. lemon juice
small wedges of tomatoes (optional)
In a small bowl, soak bulgur in 1 cup hot water for 30 minutes. When
tender, place it in a food processor. Add 1/2 cup onion, chickpeas,
egg white, parsley, half the red pepper flakes and 1/4 tsp. salt.
Pulse, scraping down bowl as needed, until mixture forms a crumbly
dough, about 30 seconds. Turn onto a cutting board. Knead until a
grainy, tacky dough, about 1 minute. Spread on a plate, cover and
chill 1 hour.
To make the filling, heat oil in a small pan over medium-high heat.
Sauté remaining onion until translucent, about 4 minutes. Remove from
heat. Mix in cumin, nuts, cilantro, currants, remaining red pepper
flakes and 1/4 tsp. salt. Set aside to cool.
Form chilled dough into 24 balls, rolling it in your palms. Insert
thumb almost to the bottom of the ball to form a cup. Spoon in 1 tsp.
filling. Pinch and smooth sides over filling, sealing it inside.
Repeat, filling all the kufte. To a large pot of hot water that is
barely bubbling, gently add 12 balls. Cook 6 minutes, or until they
rise to the surface. Transfer to a plate with a slotted spoon. Repeat
with remaining kufte.
Mix yogurt with tahini, lemon juice and remaining salt for a dip to
serve with the kufte. Arrange kufte on a serving plate lined with
leaves of soft lettuce. Garnish with tomatoes.
Makes 4 main course servings.
Per main-course serving: 339 calories, 12 g. total fat (1 g.
saturated fat), 49 g. carbohydrate, 14 g. protein, 11 g. dietary
fiber, 671 mg. sodium.